New England’s Bounty

Ingredient ULF # Portion
Arctic Fisheries 4 oz. Haddock Loin 643740 2 each
Chef Robert’s Breading 430356 3 oz.
Rotella Sour Dough Bread 3/4” 715805 2 slices
McCain Steak Fry 701731 7 oz.
ULF Tartar Sauce 275107 2 oz.
ULF Cocktail Sauce 275206 2 oz.
Lemon 105130 2 wedges
Packer 5-Way Cabbage Mix 143110 4 oz.
Gold Medal Heavy Duty Mayo 271478 1 oz.
Crystal Granulated Sugar 340162 0.5 oz.
White House White Vinegar 289042 0.5 oz.
Highland Market Whole Celery Seed 298241 0.5 tsp.

Coat haddock with Chef Robert’s breading mixture. Allow to rest for 2 minutes and deep fry for 5-6 minutes in 350°F fryer. Fry steak fries until golden brown and toast sour dough bread. Serve with coleslaw, tartar sauce, cocktail and lemon.

Coleslaw: Combine 5 way cabbage mix with mayo, sugar, vinegar, and celery seed.